My quest to create a simple, beautiful life that nurtures my family as well as the earth.

umm ravioli!

One of the things I love most about the little town we live in is “The Farm,” as we call it. This is where Oliver goes to school, and where we spend our free time working with other people in the community. Right now there are gardens to plant, farm stands to plan, and goats to milk. I love the goats, the babies are so much fun, and the goat milk is so delicious. You would never even know it was goat milk. I didn’t believe it when I first heard someone say that, but ask my husband, even he agrees!

Unlike store boughten milk, grass-fed raw milk is actually very good for you, that is unless you have a true allergy. Many people who can’t tolerate pasteurized milk can tolerate raw and goat milk is even easier to digest than cow milk. Read more about raw milk here.

So, now that I get one gallon of fresh goat milk every week, I’ve had to learn what to do with it. So far, I have made yogurt (so easy) and ricotta cheese. I found a great cheese website that teaches you all the details. I haven’t made any fresh pasta since Christmas, so I thought this would be the perfect opportunity to use the ricotta.

Oliver is such a good sous chef. We rolled out the pasta sheets in no time. Then he lost interest and I ended up having to cut the ravioli while holding Esme and assisting Oliver build an obstacle course around the living room so he wouldn’t step in any hot lava. Challenging, but definitely worth it!

I stirred an egg yolk, some basil, and salt into the ricotta. Chopped up some asparagus and cooked it for a few minutes with the pasta. Meanwhile I made a simple sauce; browned some ground beef, added salt, thyme, oregano, basil, a little bit of sugar, and some crushed tomatoes.

It was so yummy Oliver asked if we could eat this for dinner every night!